Italian
Chrissy Teigen's Cacio e Pepe
A quick, ultra-cheesy Roman-style pasta of spaghetti tossed with butter, Parmesan, Pecorino and lots of black pepper. From Chrissy Teigen's Cravings.
20 min
Total time
4
Servings
5 min
Prep
15 min
Cook
beginnerdinnervegetarian
Source: Chrissy Teigen, Cravings
Ingredients
4 servings
- 450 g spaghetti
- 85 g unsalted butter, cubed, divided
- 1 tbsp freshly cracked black pepper, plus more to finish
- 100 g grated Parmesan, finely grated
- 50 g grated Pecorino Romano, finely grated
- for the pasta water kosher salt
Make it your way
Instructions
- Step 1.Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than the package time.
- Step 2.Before draining, scoop out about 1 1/2 cups (360 ml) of the starchy pasta water.
- Step 3.In a large skillet over medium heat, melt half the butter, then add the cracked black pepper and toast it for about 1 minute until fragrant.
- Step 4.Add about 1 cup (240 ml) of the reserved pasta water to the skillet and bring to a gentle simmer.
- Step 5.Add the drained spaghetti and the remaining butter, tossing constantly so the butter emulsifies into a glossy sauce.
- Step 6.Lower the heat and add the Pecorino and Parmesan a handful at a time, tossing vigorously and adding splashes of pasta water to keep it creamy and avoid clumping.
- Step 7.Toss until the cheese melts into a smooth, clingy sauce that coats every strand.
- Step 8.Plate immediately and finish with extra cracked black pepper and a little more cheese.
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